Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups diced potatoes
- 1 cup diced zucchini
- 1 cup diced bell peppers (any color)
- 1 cup diced green beans
- 1 can (15 ounces) kidney beans, drained and rinsed
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Directions:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, dried rosemary, dried oregano, and bay leaf to the pot. Cook for an additional 1-2 minutes, until the garlic is fragrant.
- Pour in the vegetable broth and diced tomatoes (with their juices). Stir to combine.
- Add the diced potatoes, zucchini, bell peppers, green beans, and kidney beans to the pot. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Remove the bay leaf from the pot and discard.
- Ladle the Hearty Homemade Vegetable Soup into bowls and garnish with chopped fresh parsley, if desired.
- Serve hot and enjoy!
Kitchen Equipment Needed
To make this Hearty Homemade Vegetable Soup, you’ll need:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
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